Miso Goat Cheese Babaganoush

I don’t often make dairy dips, but this one is a must try!

Directions

1. Pierce holes all over eggplant with a fork. Rub with oil and sprinkle salt all over.

2. Place eggplant on greased baking sheet. Broil for two to three minutes per side, until charred. Proceed to bake at 350 degrees Fahrenheit for about 30 minutes, until eggplant is very soft and easily pierced with a fork. Allow to cool completely and liquid to drain.

3. Remove skin from eggplant. Blend in food processor together with garlic, tahini, miso, goat cheese, lemon juice, mint, salt and pepper.

4. Serve on plate topped with chickpeas, goat cheese, tahini drizzle, silan drizzle, chopped fresh mint and zaatar.

Recipe tags

Aubergines Babganoush Dairy dips Date honey Date syrup Dates Eggplant Erin Grunstein Erin.eats.mtl Goat cheese Kosher keto Milchige Miso Shavuos Shavuot Silan Tahini Techina Tomatoes